Softest Dinner Rolls EVER!
You want to give someone service? Take them a steaming plate or basket or bag of these babies. They will forever remember how much happiness you brought them that day.
* Fun fact: This recipe is over 100 yrs old, and supported a family of 11 during the depression years as a staple of the mother's in-home catering business.
1 c. milk, scalded 2 Tbsp. shortening 2 Tbsp. sugar 1 tsp. salt 3 1/2 c. all purpose flour 1 fresh yeast cake (or 1 pkg, or 2 Tb active dry) 1/4 c. warm water (104 F) 1 egg, beaten
(HINT: DO NOT USE A MIXER! DO IT BY HAND- I promise.)
Soften the yeast in the 1/4 c. warm water.
In a large bowl combine milk, shortening, sugar and salt; allow it to cool slightly. Add the softened yeast to milk mixture, stir slightly. Add the egg and stir until mixed well. Gradually stir in the flour to form a soft dough- beat vigorously; DO NOT KNEAD. Once the dough starts pulling away from the sides and forming a ball in the center of your bowl, stop stirring and spray with non-stick spray and cover with plastic wrap and set to rise. Let rise until double in bulk, then dump it out (DO NOT PUNCH or PINCH) onto a lightly floured countertop, and then gather it up gently and set back in the bowl to rise again. Do this 3 times. After the 3rd time, turn out onto lightly floured surface and knead a few times just to expel the alcholic gasses built up by the yeast. The dough will be very soft, but should not be too sticky.
Proceed to form into desired shape.
Set on greased baking sheet 1 inch apart. Let them rise while you preheat your oven to 375 F- about 15 minutes.
Then bake for about 16 minutes just until the tops are turning golden brown.
*for a richer roll, the sugar and shortening can be increased to 1/4 c.
FYI: It usually only takes my dough 20-30 minutes to double in bulk.